Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine the softened cream cheese and mayonnaise. Use a spatula to mix until smooth. Add in the Italian seasoning, garlic powder, and a pinch of black pepper. Stir until all the spices are well incorporated.
- Next, fold in the finely chopped cooked chicken, chopped sun-dried tomatoes, shredded mozzarella cheese, freshly shredded Parmesan cheese, and chopped baby spinach leaves. Gently mix until all the ingredients are evenly coated with the creamy mixture.
- Lay one large flour tortilla on a cutting board. Spread about one-third of the filling mixture evenly over the tortilla, leaving a small border around the edges. Press down lightly to ensure it sticks.
- Starting from one end, carefully roll the tortilla tightly away from you. Make sure to keep it tight to prevent the filling from spilling out. Once rolled, place it seam side down on the cutting board.
- Wrap the rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to help it hold its shape. Once chilled, use a sharp knife to slice the roll into 1-inch pieces. Repeat the process with the remaining tortillas and filling.
- Arrange the sliced pinwheels on a platter and serve immediately, or keep them chilled until ready to serve. These Tuscan Chicken Pinwheels are perfect for dipping in your favorite sauce or dressing!
Notes
- Feel free to swap chicken for turkey or a plant-based alternative.
- Add diced bell peppers or cucumbers for extra crunch.
- Use flavored tortillas for a fun twist!